(Vegetarian) Quick Veggie Loaded Jacket Potatoes

with Spiced Chickpeas & Yoghurt

This one goes out to all the haters who said that jacket potatoes were too slow to cook on a weeknight. Bah humbug to that! We’re about to show you the one weird trick that will put this classic dish back on the menu on a busy weeknight.

Preheat the oven to 200°C/180°C fan-forced. Cut the potato (unpeeled) in half. TIP: Keep the skin on the potato to retain the nutrients. Prick the potato halves with a fork.

2

Place the potato halves cut side down on a plate and microwave on high for 10 minutes. Carefully remove and transfer the potatoes to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place on the top rung of the oven and cook for 10-15 minutes, or until tender. TIP: If you don’t have a microwave, cook the potato halves in the oven for 30 minutes, or until tender.

3

While the potatoes are cooking, finely chop the brown onion. Dice the zucchini. Peel and finely grate the garlic. Drain and rinse the chickpeas. Grate the carrot (unpeeled).

4

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the brown onion and the zucchini and cook for 5 minutes, or until softened. Add the garlic and the Mediterranean spice blend and stir through for 1 minute, or until fragrant. Add the chickpeas, tomato paste, water (check the ingredients list for the amount) and salt (use the suggested amount) and simmer for 5 minutes, or until the water has evaporated.

5

While the chickpeas are cooking, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) in a large bowl. Add the carrot, mixed salad leaves and walnuts and season with a pinch of salt and pepper. Toss to combine. Tip: Dress the salad just before serving to avoid soggy leaves.

6

Divide the quick jacket potatoes between plates and top with the spiced chickpeas and a dollop of Greek yoghurt. Serve the salad on the side.